I love the tartness of raspberries and it works so well with desserts to balance the the sugar out and to cut out the richness of something like a cheesecake. That’s why this Raspberry Swirl Cheesecake is fantastic, even though it’s so more filling than a cheesecake I would normally make, because of the raspberry flavour coming through it makes for a perfect combination. I found this recipe on A Farmgirl’s Dabbles and saw that amazing swirl pattern that I just had to try it for myself. Came out looking great!

Method
1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.

2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.

3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.

4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.

5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.

6. Add in the caster sugar and mix until combined, then set aside.

7. Preheat the oven to 175°C.
8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.

9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.

10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.

11. Pour the cream cheese filling into the prepared springform pan.

12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.

13. For the water bath, boil a medium pot of water.
14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.

15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.

16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.

Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.

To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.

Place the blended cookies into a small bowl, then add in the melted butter and mix well.

Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.

To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.

Add in the caster sugar and mix until combined, then set aside.

Preheat the oven to 175°C.

To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.

Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.

Add in the eggs one at a time, mixing until just combined before adding in the next egg.

Pour the cream cheese filling into the prepared springform pan.

To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.

For the water bath, boil a medium pot of water.

Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.

Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.

Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.

Recipe Notes

You can use raspberry cookies instead to make the crust which makes for an amazing raspberry+raspberry combo.

If you don't have a large roasting pan to fit the springform pan, an alternative is to use a deep baking tray and fill it with boiling water and place in on a rack below the cheesecake.

I bought this huge jar of Almond Butter from Costco and tried it on toast a couple times but always went back to peanut butter. So this jar of Almond Butter sat in the cupboard unused and I thought I might as well make use of it somehow. I made a Peanut Butter Cheesecake with Marshmallow Frosting before, so I thought I could do something similar with this butter. It turned out quite well, especially with the rich chocolate ganache and toasted almonds on top. It makes for the perfect dessert!

Method Almond Crust
1. Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.

2. Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.

Almond Butter Filling
3. In a stand mixer, beat the cream cheese and almond butter until it’s well combined.

4. Add the sifted icing sugar, sour cream and thickened cream to the cream cheese mixture and continue to beat until the mixture is light and fluffy.

5. Pour the mixture into the prepared springform pan and flatten the mixture if necessary. Refrigerate for at least 2-3 hours and up to 48 hours.

Chocolate Ganache
6. In a heatproof bowl, mix together the finely chopped chocolate and set aside.

7. In a saucepan, over medium heat, bring the cream to a light boil.

8. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Whisk the mixture until smooth. Then allow the mixture to cool until slightly warm. This may take around 15 minutes.

Decoration
9. Take the cheesecake out from the refrigerator and remove from the springform pan. Once the ganache is thick enough, pour over the cheesecake starting from the middle until the chocolate just oozes over.

10. Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.

Almond Butter Cheesecake with Chocolate Ganache

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A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!

Servings

Prep Time

19-inch Cheesecake

15minutes

Cook Time

Passive Time

1hour

3-4hours

Servings

Prep Time

19-inch Cheesecake

15minutes

Cook Time

Passive Time

1hour

3-4hours

Almond Butter Cheesecake with Chocolate Ganache

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Votes: 0
Rating: 0
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Rate this recipe!

A twist on a Peanut Butter Cheesecake recipe, combined with a delicious chocolate ganache topping. Yum!

Servings

Prep Time

19-inch Cheesecake

15minutes

Cook Time

Passive Time

1hour

3-4hours

Servings

Prep Time

19-inch Cheesecake

15minutes

Cook Time

Passive Time

1hour

3-4hours

Ingredients

Almond Crust

150gSlivered AlmondsToasted

85gUnsalted Butter (Cold)Cubed

125gPlain Flour

75gCaster Sugar

3/4tspSalt

Almond Butter Filling

500gCream CheeseSoftened

360gAlmond Butter

140gIcing SugarSifted

130mlSour Cream

130mlThickened Cream

Chocolate Ganache

230mlThickened Cream

115gDark ChocolateFinely Chopped

115gSemi-Sweet ChocolateFinely Chopped

50gSlivered AlmondsToasted

Servings: 9-inch Cheesecake

Units:

Instructions

Almond Crust

Place all the crust ingredients into a food processor and blend until the mixture resembles coarse meal.

Press the mixture onto the bottom of a lined springform pan. Bake the crust for 15 to 18 minutes. Set aside to cool.

Almond Butter Filling

In a stand mixer, beat the cream cheese and almond butter until it's well combined.

Add the sifted icing sugar, sour cream and thickened cream to the cream cheese mixture and continue to beat until the mixture is light and fluffy.

Pour the mixture into the prepared springform pan and flatten the mixture if necessary. Refrigerate for at least 2-3 hours and up to 48 hours.

Chocolate Ganache

In a heatproof bowl, mix together the finely chopped chocolate and set aside.

In a saucepan, over medium heat, bring the cream to a light boil.

Pour the hot cream over the chocolate and allow to stand for 5 minutes. Whisk the mixture until smooth. Then allow the mixture to cool until slightly warm. This may take around 15 minutes.

Decoration

Take the cheesecake out from the refrigerator and remove from the springform pan. Once the ganache is thick enough, pour over the cheesecake starting from the middle until the chocolate just oozes over.

Sprinkle the almond slivers on top and refrigerate the cheesecake again for around 30 minutes or until the ganache stiffens a bit more.

Recipe Notes

If you would like to turn this cheesecake into a no-bake cheesecake, in a food processor blend 300g digestive biscuits take out and place into a medium sized bowl. Add 90g melted unsalted butter and mix to combine. Press mixture into the lined pan and refrigerate until set.

You can also substitute all the almonds for peanuts, to make a lovely peanut butter cheesecake.

This is one of my favourite baked cheesecake recipes. It has a crunchy hazelnut base, a layer of black sesame filling, a layer of green tea filling, a green tea powder on top and it doesn’t feel very rich like some cheesecakes are. I’m so glad I found this recipe on Oh Sweet Day, who has some amazing looking recipes that I can’t wait to try too.

Method
1. Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
2. Roughly chop the hazelnuts and then add to the food processor.

3. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.

4. Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.

6. Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.

7. Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
8. Pour the black sesame batter into the pan. Then pour the green tea batter on top.

9. Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.

10. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.

Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.

Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.

Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.

Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.

Pour the black sesame batter into the pan. Then pour the green tea batter on top.

Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.

Dust the remaining matcha green tea powder on top of the cheesecake just before serving.

Recipe Notes

Instead of pouring the green tea batter on top of the black sesame layer. You can try dolloping the green tea mixture and use a knife to swirl the green tea around.

During this time of year, I’m always in the mood for something with a little bit of kick. So sprinkle of liqueur in this and that recipe. I found this very delicious looking Baileys Cheesecake recipe from the BBC Food website but made a few tweaks to my liking. Read; more Baileys. Of course adding a hazelnut praline mix (from Martha Stewart) on top because obsessively nearly everything I make also needs some nuts or a bit of crunch.

4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.

Decorating

1. Before serving, take the cheesecake from the fridge and remove the tin.

2. Whip the cream until just stiff peaks and decorate onto cheesecake.

3. Sprinkle the hazelnut praline mix on top and serve.

Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline

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The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.

Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.

Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.

Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.

Whip the cream in a separate bowl until just reaches stiff peaks.

Fold in the whipped cream and the grated chocolate until smooth.

Spoon evenly onto the biscuits and refrigerate for another two hours.

Hazelnut Praline

Place the hazelnuts onto a baking tray and toast until just golden.

Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.

Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.

Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.

Decorating

Before serving, take the cheesecake from the fridge and remove the tin.

Whip the cream until just stiff peaks and decorate onto cheesecake.

Sprinkle the hazelnut praline mix on top and serve.

Recipe Notes

Hazelnut Praline can be stored in an airtight container which can be kept up to 3 days (at room temperature)

Recommend serving the cheesecake once decorated with the hazelnut praline mix or not placing back in fridge as the sugar pieces tends to liquefy a bit.

Decorate with cocoa powder and grated chocolate instead if you prefer.

Also suggest serving the cheesecake at the latest the next day as I find the Baileys flavour tends to become more subtle the longer its in the fridge.

I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is (Howsweeteats.com). It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a delicious treat!

2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.

3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).

Peanut Butter Cheesecake with Marshmallow Frosting

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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!

I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!

In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.

Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.

Beat in the vanilla extract, then beat in the eggs one at a time until just combined.

Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.

Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.

Marshmallow Frosting

Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.

Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.

Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).

Recipe Notes

The original recipe used 2 cups of Peanut Butter Cookie crumbs and 1/4 cup melted butter

I noted that the vanilla extract in the Marshmallow Frosting is optional as if you want to make the topping way in advance (more than just a couple of hours) then I wouldn't add the vanilla extract as the frosting splits after a few hours. Without it, the frosting does keep longer.

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